Answer:
40%
Explanation:
For computing the manufacturing cycle efficiency, first we have to compute the throughput time which is shown below:
Throughput time = Process time + Inspection time + Move time + Queue time
= 6 + 0.6 + 0.4 + 8
= 15
Now
Manufacturing cycle efficiency (MCE) is
= Value added time (process time) ÷ Throughput time
= 6 ÷ 15
= 40%
We simply applied the above formulas so that the manufacturing cycle efficiency (MCE) could come
Answer:
The revenue recognition principle
Explanation:
The revenue recognition principle states that revenue should be recorded when services have been performed or products have been delivered to customers and not when cash is received for the service rendered
For example, if a supplier delivers 10,000 worth of goods to consumers in November and is paid for the goods in December. Revenue should be recognised in November and not December.
Answer:
central tendency distributional error
Explanation:
There are three types of distributional errors:
- severity.- when the person in charge of rating is too strict and rates the employees with a poor grade.
- leniency.- when the person in charge of rating is too lenient and rates the employees with a high grade.
- central tendency.- when the person in charge of rating does not want to assume responsibility and rates the employees with a middle grade, not bad, not good.
Answer:
The answer is: Credit record to Accounts Receivable account
Explanation:
The Accounts Receivable account is an asset, usually it should be a current asset since it should be collected within a one year period. When assets increase, a debit record should be made. But in this case, the asset is decreasing since bad debts reduce the Accounts Receivable account. When an asset decreases, a credit record should be made.
Restaurants of any size are regulated by a variety of local, state and federal laws dealing with health and safety for customers and employees. A critical component of restaurant design is providing restrooms for customers and employees, and for both men and women in each category. This includes the physical facilities and signage, as well as provision for handicapped or wheelchair access. In most areas, a local health department is the key agency monitoring all regulations related to restaurant restrooms, and it should be consulted during the design phase. An inspection, including restrooms, normally is required before a restaurant can open.
